Method

• 1.
  For the brine, combine the salt and 500ml water in a large saucepan and place over medium high heat. Bring to a simmer and stir until salt has dissolved. Remove from the heat then add 2L cold water and 1 tray of ice from the freezer to cool the mixture down quickly. Add the halved quails and chill for at least 3 hours or overnight.
• 2.
  Preheat oven to 220 (200 fan).
• 3.
  For the burnt almond oil place the almonds on a baking tray and roast for 10-15 minutes until very dark brown, almost blackened. Remove and cool slightly. Place in a blender with the oil and whiz until completely smooth. Strain through a clean chux or coffee filter and set aside, discarding the solids.
• 4.
  For the parsnip glaze, melt the butter and oil in a frypan over medium heat. Add the parsnip, reduce heat to medium low and cook for 10-15 minutes until the parsnip mixture is completely soft, but not caramelising and burnt. Add 1 ½ cups water, bring to a simmer and cook for 4-5 minutes for the flavours to infuse then strain the mixture and discard the solids.

• 5.
  Make sure you do not push through the all the solids to create a puree, you just want the “essence” from the parsnip. Return liquid to pan then add the honey and return to a simmer in the pan and reduce until thickened. Set aside to cool.
• 6.
  Remove quails from the brine and pat dry with paper towel, inside and out. Place the quails skin side up on a rack and dry out uncovered in the fridge for 2 hours. Remove the quails from the fridge 30 minutes prior to cooking. Keeping them on the rack and roasting tray, brush the quails with a little of the glaze then roast in the oven for 20 minutes, basting twice, then set aside to rest.
• 7.
  For the salad, combine the herbs and toss in lemon juice then arrange on your platter and top with the feta and pomegranate seeds.
• 8.
  Add the quails to the platter and drizzle with the almond oil over the salad and quails.